Serve this Spanish custard after your favorite meal.
Serves 6-8
6 Eggs
1 cup Sugar
1/8 teaspoon Salt
4 cups Milk
3/4 teaspoon Vanilla
Pre-heat the oven to 325. Whisk together the eggs, sugar,
and salt. Heat the milk in a saucepan until just steaming.
Remove from the heat and slowly whisk in the egg mixture.
Whisk in the vanilla. Place the mixture in small individual
Pyrex or other oven-ready bowls. Place the bowls in a
large baking dish and add water to the pan halfway up the
sides of the bowls. Place in oven and bake for 1 to 1 1/2
hours or until the custard is well set. Chill in the
refrigerator at least 3 hours. At service time, gently run
a butter knife between the outside of the dish and the
custard. Invert on a small plate.